Garlic is another Harvest Box item that is wonderful to add to almost any dish over the holidays. Despite what some may say, freshly chopped or diced garlic is far better than the jarred or powder varieties. Nothing tastes as good as fresh garlic! If you have a whole head of garlic, then you haven't really lived until you experience true Roasted Garlic. It's amazing, and there are so many uses for it. For example, you can try this Roasted Garlic Hummus , or make a Roasted Garlic Vinaigrette. Another huge favourite is Sourdough Garlic Bread, which makes a perfect pairing with hot soup or chowder on our cold winter evenings. I came across this Ginger Garlic Paste which can be used in a variety of ways, and I stumbled upon this recipe for Eggplant in Garlic Sauce, which is surely to be a big supper-time hit!

Sunday, December 5, 2010

Ginger is a fragrant, flavourful, and versatile root or spice. It lends itself well to many different styles of cooking . . . and baking as well. Fresh ginger can be substituted for ground ginger at a ratio of about 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Ginger is often thought to be effective in treating nausea of various kinds.

Friday, November 19, 2010

Here is a colourful and bright organic Harvest Box for a cold Fall day in November:

Kale - a form of cabbage - is considered to be a highly nutritious vegetable with powerful antioxidant properties. It is also has anti-inflammatory properties. Is is high in beta carotene, Vitamin K, Vitamin C and calcium. And if all that's not enough to sell you on this leafy veggie, how about the fact that it is believed to be full of anti-cancer chemicals as well? That's what I thought. Now go grab that head of kale and get busy cooking!

Until next week . . . enjoy your organic cooking!

Saturday, November 6, 2010

This week's Organic Harvest Box is full of colourful and nutritious goodies:

I thought I would revisit the good ole' avocado this week. I am always interested in new recipes that incorporate avocado, but the truth be told, I love to eat it plain, or to simply add it to a sandwich. Avocado offers the nutritional benefits of monounsaturated fat, which may help to lower cholesterol. They are also are a good source of potassium, a mineral that helps regulate blood pressure. Some people steer clear of avocado because they worry it is too high in fat, but remember that monounsaturated fat is the "good" kind of fat that your body needs.

Spinach is another nutrient-dense food that is full of goodness and so healthy. I try to include it in our diet whenever we can. Spinach is lovely to eat both raw or cooked, and one of the simplest recipes I've ever tried is this Sauteed Spinach from the Food Network. With only a couple of ingredients this is a fast and basic side dish that can be served with any meal. Also delicious is this Spinach with Feta Dressing, with just the right amount of feta to give this dish some zing. If you like spinach in your main dish, then I have definitely got some recipes for you! How about a rich Spinach Bisque Soup? Or a Spinach and Tofu Paneer? Nothing beats a traditional vegetarian Spinach Lasagna, and if you enjoy pasta then you must check out this delicious Angel Hair Pasta in Creamy Spinach Sauce.

Saturday, October 30, 2010

Another Organic Harvest Box arrived on our doorstep this week! Check out the goodies:

Arugula may look like most other greens out there, but it has a very distinguished and different taste than most. The leafy green has a rich, peppery taste, and has an exceptionally strong flavour. It can be easily used like most other greens, although it is exceptionally tasty tossed on top of pizza.

Carrots are so versatile, and yet I find myself relying on the same couple of recipes all the time. My kids are huge carrot eaters, so I make sure to always have peeled, sliced carrots in a sealed container in our fridge so they are easily accessible for a quick snack. While I've never tried it, I have heard that Creamy Carrot Juice

is delicious and one hundred per cent good for you.Pickled Carrots??? Never tried them but they do sound intriguing. Creamy Carrot Soup, and many varieties of carrot soup, is fantastic and scrumptious this time of year and are perfect as a side dish or appetizer before dinner. If you like to serve carrots as a side dish accompanying your main meal (and many people do) be sure to check outGarlic and Thyme Glazed Carrots , Spicy Braised Carrots, and this Morrocan Carrot Salad. Is that sweet tooth calling out your name lately? Then come forth and satisfy it with this lusciousCarrot Cake- you won't be disappointed.

Let's talk leeks! I've grown more and more fond of leeks over the past few years, as I have branched out and tried new and tasty recipes. Leeks, part of the onion family, have a mild onion taste but are less bitter than scallions. The part of the leeks that are edible are the bundle of leaf sheaths known as the stem or stalk. After they are cleaned (very carefully!) they can be chopped and added to a variety of recipes.

Leeks are fabulous in soups . . . especially something like this Summer Squash and Leek Puree. But if you're a regular reader of mine, you'll know my family's personal favourite is Potato Leek Soup not the healthiest option, but so rich and delicious a small bowl is like a little taste of heaven! I haven't served it to anyone who didn't fall in love with it - and I make it often.

Just to sweeten the deal....we have just introducedB.Good cookiesthis week to our list of items to "Add to Your Order". You can add a dozen of any of the ten mouth-watering varieties (three gluten-free) to your 'standing order' if you would like to receive them regularly, or to your 'current order' if you would like to give them a try this week. A full list of ingredients will pop up if you double click on any variety online.

For more information on B.Good cookies and the street vendor himself, check out this article at Apt 613!

Saturday, September 25, 2010

You know Fall is here when a delightful green acorn squash arrives on your doorstep! I adore squash of all types, and acorn squash is a particular favourite in our home. This green winter squash has sweet, yellow-orange flesh and is wonderfully versatile. Soup is a great place to start and you can't beat this Roasted Apple and Acorn Squash Soup - especially if you have a kitchen full of fresh harvest apples lying around. A cold weather favourite of many is Stuffed Acorn Squash, and another autumn pleasure is Baked Acorn Squash with Brown Sugar and Butter. A wonderful way to truly enjoy an acorn squash's sweet and rich flavour is this Sweet Roasted Acorn Squash.

Fall brings forth another harvest of luscious, crisp apples! We currently have dozens in our house, and I'm excited to get down to the business of cooking with them. First off, I suggest you take a look at these ten fantastic apple recipes - I guarantee they will not disappoint. Everyone has their own favourite apple recipes, often tried and true from old family recipe books. Why not challenge yourself to try something new this year? I've compiled a lovely list to get you started.

Grab your best cast iron pan and start working on this Apple Bake - it's not difficult at all and will have everyone coming back for seconds. Enjoy a steaming cup of coffee or tea while you nibble on these Apple Buttermilk Bread or Muffins and you won't regret it. This Vegan Apple Cake is a healthier alternative. These Maple Glazed Baked Apples are chock-full of raisins and brimming with flavour. And who can say no to a heavenly Apple Crepe? Two of my kids' favourites are good old fashioned Apple Crisp and Apple Pie. Topped with fresh whipped cream, of course! And I'm sure I've found the best Crock Pot Applesauce recipe around . . . I've been making this one for the past three years and never have enough to last more than a day or two.

Friday, September 17, 2010

A few years ago I had never seen a piece of fruit with a papery, light-weight covering. And then I was introduced to ground cherries! Ground cherries come from a small shrub similar to the common tomato, and can be grown as an annual or perennial. This tiny round fruit can be eaten raw, used in salads, tossed in desserts, or used as a flavoring. It is also fantastic in jams and jellies. Ground cherries are decadent when dipped in melted chocolate. And did you know they can also be dried and eaten? Yes, they can!

So I set off on a mission to gather some good quality ground cherry recipes for you. At the top of my list: this Ground Cherry Pie and this Ground Cherry Clafoutis. These small cherries lend themselves well to baking, but sometimes the key is making sure you have enough with which to bake. Another fabulous dessert to try are these Poached Ground Cherries. Fancy a good jam once in a while on your morning toast? Give this Ground Cherry Jam a go and be sure to let me know if you test it out, I'd love to know how it tastes! And I see endless possibilities for this Ground Cherry Sauce.Like many, I was not a fan of brussels sprouts for a large portion of my life. I can pretty much guarantee that once you taste brussels sprouts cooked properly - in a suitable recipe - you will thoroughly enjoy them. A good place for you to start is with these Roasted Brussels Sprouts from Simply Recipes. And then I found an even better site to see each how-to step in making Roasted Brussels Sprouts- check it out, it's worth the click! Another simple, but tasty, method in which to try brussels sprouts is Sauteed Brussels Sprouts.

I was all set to write about leeks this week, but I decided I'd hold off another week or two since I know that more are on the way! So instead, I'm talking cilantro.

Nothing beats fresh cilantro - it is widely used and is a part of many salad and pasta recipes. I tried to gather a few different uses for cilantro this week, recipes you may not have thought of before.You can read about cilantro here and check out some interesting recipes - cilantro pesto, cilantro rice, etc. I like the looks of this Tomato and Onion Relish with Cilantro Chutney and think it would compliment a variety of different meals. I've tried this Avocado Salad with Cilantro-Lime Vinaigrette and it does not disappoint. A decadent Lime Cilantro Butter Sauce is a wonderful topping to many meats or vegetable dishes. I am anxious to try this Thai Grilled Chicken with Cilantro Dipping Sauce because I have a hunch my whole family will enjoy it (my children will eat anything that is associated with any kind of "dipping sauce"). And most interesting recipe of the week? Definitely this Carrot, Avocado and Cilantro Soup - a mix of tastes I had never considered before, in a soup I suspect is out of this world! Until next week, happy organic munching!

Saturday, September 11, 2010

It's the second week of September and there is a cool breeze in the air in the mornings now! Fall is definitely not far away, and it's almost time to get excited about cooking up some delicious autumn meals. In a last ditch effort to enjoy the last few days/weeks of summer, I'm dedicating this post to fresh salads.

Fresh local tomatoes are perfect this time of year, and plentiful in this area. There are countless numbers of ways to create simple and nutritious tomato salads. For one, this Easy Tomato Salad. Nothing beats the simple and look and taste of a Caprese Salad - mozzarella, tomato and basil never tasted so good. Strong cheeses are a wonderful compliment to tomatoes, and I love this Tomato Blue Cheese Salad. And if you have the time and want to taste something amazing, try this Tomato and Goat Cheese Tart from the Barefoot Contessa herself, Ina Garten.

My family loves a very basic Tomato and Avocado Salad. It's easy to make - on a large plate, arrange about 2 pounds of assorted tomatoes sliced or halved. Add 1 avocado, halved, pitted, peeled and sliced. Drizzle with extra-virgin olive oil and season with coarse salt and ground pepper. A few drops of balsamic vinegar is also delicious!

Ready to grab that luscious green head of broccoli and get busy? There are different styles of Broccoli Salad, from this Tangy Broccoli Salad to this absolutely delicious Broccoli Salad from chef Jamie Oliver. Often a broccoli salad is laden with oils or mayonnaise, making it a less-than-healthy choice, so if you're looking for lighter fare, try this fantasticBroccoli Quinoa Salad and feel no guilt when you eat it.

As the evenings get cooler you may feel ready to serve up a Perfect Roast Chicken, which is a wonderful way to use up fresh local carrots, onion, fennel and herbs. This roast chicken recipe from Ina Garten is one of the best out there. It makes a delicious, moist chicken that can serve your family dinner for several nights.

When you are done with your wonderful roast chicken meal, save the chicken carcass and use it to whip up a delicious stock. I use Ina's Chicken Stock recipe, except where she says to use an entire chicken I just use the bones and leftovers from the one I just cooked. You can throw in any veggies you have at home, as you certainly don't need to use the exact ones the recipe calls for. I then like to freeze the stock in ziploc bags so they lay flat in my freezer, leaving more room for other delicious meals!

Sunday, September 5, 2010

It's been a quiet summer here on the Life Organic Blog, mostly because I have been away or busy for most of the summer. I'm hoping to get weekly recipes and tips moving again, because I figure it's almost time for fall, and back to school and work for many. Who can't use a few extra tips???

This week's Harvest Box looks fantastic - full of local, organic produce at its best this time of year. We'll be back next week with photos, I ran into some technical difficulties this week.

Fresh lettuce simply can't be beat this time of year. We love all types of lettuce, especially romaine. On hot summer nights I often serve a light grilled meat with just a salad, or even a large salad as a meal. I put together a nice list of some favourite romaine-based summer salads for you. If you have a special one you'd like to add, be sure to leave us a comment!

Sunday, June 20, 2010

We are missing our Harvest Box photo this week because we took our family camping this weekend and I had a neighbour bring my box inside for me on Friday night. She had all my goodies packed away in my fridge, so I wasn't able to snap a picture for you! It was hot and humid on Friday, so I made sure she came by to bring my food in as soon as it was delivered (my cooler was not available, since we had it with us on our camping trip). If you will not be home when your Harvest Box is delivered, please leave a cooler on your doorstep and your driver will be happy to place the contents of your box inside. Fresh, local produce can wilt and go bad in a short time in hot, Ottawa summer weather.

Before I started receiving the Life Organic delivery service over two years ago, I had no idea what a garlic scape was. And then one lovely day in June I received these curly delights in my Harvest Box.

Yes, these green, curly ribbon-like "things" are garlic scapes. The garlic scape is the "stem"' from which the seed head of a garlic bulb is formed. As the bulb grows and matures, the stem, or stalk, also begins to lengthen. Over time the scape begins to curve. Garlic scapes taste garlicky but have a fresh, green flavouring. They can be used in a variety of dishes, especially where you would want a garlic flavour. A garlic scape is less strong and has less "bite" than regular garlic cloves.

In the past I have most often used my garlic scapes in pesto - it is delicious, light, and a delightful addition to any pasta. I usually use this Garlic Scape Pesto recipe, but any variation will do, and it is usually best to fiddle with the recipe until you find something that you love. I am planning on trying Kalyn's Garlic Scape Pesto this year, as I've been so pleased and impressed with many of her recipes over the past few months.

For an easy, quick appetizer, try making this White Bean and Garlic Scape Dip - the flavour is fantastic and it is a hit at most parties and get-togethers. I am also intrigued by this recipe for Creamy Garlic Scape Soup and would love to try it out if I have enough garlic scapes to go around this week! Great for the barbecue, these Grilled Garlic Scapes are something easy to add to a weeknight meal. More of a pizza lover? Give this Garlic Scape And Ricotta Pizza a go and wow your friends and family. And if you fancy yourself an egg connoisseur, please let me know if you get an opportunity to try out these Zucchini Eggs. They look delicious!

And while we're on the topic of pesto, let's talk about your basil plant! Nothing tastes like fresh basil, and once you go fresh, you will never go back to the dried stuff in a jar (well, unless you absolutely have to). It is easy to keep your basil plant alive - so don't fret if you're not an expert gardener. Basil likes lots of sunlight, and lots of water - keep the soil moist and water it often. If the plant starts to flower, just pinch the bulbs off and your plant will keep growing and growing.

Fresh basil is most often associated with thoughts of home-made pesto. And if you want to try the good stuff, I urge you to give this Homemade Pesto Recipe a go. You'll love it! I tend to chop up basil and throw it in almost anything I'm cooking - pasta dishes, grilled chicken or fish, salads, etc. You can really enjoy the flavour of fresh basil in a simple Caprese Salad, although basil lends itself well to many salad types. This basic Tomato and Basil Crostini is a great appetizer or lunch addition, and the pairing of tomato and basil simply can't be beat. Which is why basil goes so well with so many tomato pasta dishes. For something a little unique, try this Mixed Fresh Herb Pasta.

Looking for something a little different . . . spectacular, maybe? Serve up this Boursin Burger and be ready to be the talk of all your friends - and be sure to have enough on hand for everyone to have seconds. And I just love the sound of these Lemon Basil Snaps - what a beautiful addition to such a light cookie. If I get a chance to make these this week I will most definitely take pictures and share.

Monday, June 14, 2010

Don't you just love fresh cantaloupe? This type of melon is extremely nutrient-packed, yet has very few calories. It is highly concentrated with beta-carotene, folic acid, potassium, vitamin C, as well as dietary fibre. It is also one of the very few fruits that has a high level of vitamin B complex, B1 (thiamine), B3 (niacin), B5 (pantothenic acid), and B6 (pyridoxine). Cantaloupe is rich in anti-oxidants that help prevent cancer and heart disease.

So, what better reason to grab a knife and start slicing your melon in half?

Melon can can be enjoyed simply, with very few additional ingredients needed to enjoy it's luscious flavour, as in this Melon with White Wine recipe. Cantaloupe is a superb addition to salads, and I suggest trying this Cucumber Cantaloupe Salad and or this Cantaloupe Salad (which uses the actual cantaloupe body for the bowl!).

Saturday, June 5, 2010

This week's Organic Harvest Box is as inviting as ever! Nothing says spring (and almost summer!) like a beautiful box of fresh organic produce. Take a look:

Spinach is one of the most versatile and delicious greens out there. It is packed full of Vitamin K, as well as carotenoids like beta-carotene, lutein, and zeaxanthin. A good supply of vitamins B6 and C may help put you in a good mood, as both play vital roles in the production of neurotransmitters like dopamine and serotonin. Not convinced yet? Spinach is also an excellent source of folate, known to protect against birth defects, and it also helps prevent cancers of the cervix and lungs. It can also work with vitamin B6 to protect against heart disease.

So there you go! Grab yourself a big spinach salad and dig in.

Salads are still just about my favourite way to eat spinach. Many people are not aware of the vast array of possibilities for spinach salads - they do not have to be dull and boring! I've compiled a great list for you this week, and I urge you to try at least one of these super salads and report back with your results:

I get the Kraft Canada magazine in the mail several times a year - they send one out for each season, and there are often a couple recipes I try out of each book. They are free and you can sign up for the service at their web site. This week I tried this Mexicana Chopped Salad and this Peaches and Greens Salad and both were welcome additions to my lunch time routine. I often substitute the prepackaged ingredients for those I make myself at home - especially the Kraft salad dressings as they are often high in sugar. I'm making a few tweaks to this Broccoli Salad this weekend and am taking it to a potluck barbecue.

Fresh spring asparagus is another of our regular favourites. I rarely get to experiment with dark, green stalks because I tend to grill them up on the barbecue, sprinkle them with olive oil, lemon, and salt and pepper, and eat an entire bunch at once. But, just for you, I've gathered together a nice list of asparagus choices for you this week:

Welcome to the Life Organic Blog! If you live in the Ottawa area and you're a Life Organic customer, be sure to check in here each week for recipe ideas and information regarding your fresh Harvest Box! And if you're not a Life Organic customer, feel free to browse our delicious recipes.